YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, peeled and cubed
150 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Place cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until soft, then drain and mash until smooth.
Steam the asparagus spears over simmering water for 4-5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 3 minutes until the center is just opaque and the top is golden.
Plate the sweet potato mash and asparagus alongside the salmon, then drizzle the entire dish with fresh lemon juice.